Directions

Toast millet in a dry pan over medium high heat. Toast until you smell the nuttiness, and they start to pop. Set aside for later use.Saute onions and carrots in 1 Tbsp Olive Oil, until onions begin to soften. Add 2 1/2 cups veggie stock/water and bring to boil.(I use homemade stock, but if you use prepared stock be aware of increased sodium content!)Add toasted millet and ginger, salt, tumeric, & cinnamon.Bring back to boil and simmer for about 20 minutes, or until millet acheives desired toothiness. When done fluff with fork and let cool.Chop apple, stir in lemon juice to keep from browning.Add raisins, apple, vinegar, oil, and additional pumpkin pie spice to taste.Garnish with fresh mint and serve!Makes approximately 5, 1 cup servings